https://www.copymethat.com/r/0b9NDxp7T/spring-vegetable-pasta-with-whipped-rico/
77002434
oeEjUtL
0b9NDxp7T
2024-12-21 01:39:22
Spring Vegetable Pasta with Whipped Ricotta & Garlic Confit
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Ingredients
- subheading: Garlic confit:
- 350 grams (2 to 3 cups) peeled garlic cloves (I use pre-peeled garlic. It’s worth it!)
- 260 milliliters (2 cups) extra-virgin olive oil
- 2 bay leaves (optional)
- 2 fresh thyme sprigs (optional)
- subheading: Pasta assembly:
- subheading: Whipped ricotta:
- 340 grams (1 ½ cups) whole milk ricotta
- 60 milliliters (¼ cup) heavy cream (optional)
- 10 milliliters (1 tablespoon) extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Freshly squeezed lemon juice, to taste
- subheading: Pasta and sauce:
- 340 grams (12 ounces) dried orecchiette (or similar pasta, like medium shells)
- 60 to 80 grams (about ¼ cup) prepared garlic confit, plus more for serving
- 450 grams (about 3 cups; 2 to 3 medium) zucchini or other summer squash, cut into small cubes
- 130 grams (1 cup) fresh or frozen peas
- 6 grams (1 tablespoon) lemon zest (about 1 lemon)
- 45 milliliters (3 tablespoons) freshly squeezed lemon juice (about 1 lemon)
- Kosher salt and freshly ground black pepper
- A large handful of fresh basil, roughly chopped, plus more for serving
- A large handful of fresh mint, roughly chopped, plus more for serving
Steps
Directions at food52.com
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